Fraser Health Authority



INSPECTION REPORT
Health Protection
ALUI-AUVR75
PREMISES NAME
Short & Sweet Patisserie and Bakery		Tel: (604) 506-0673
Fax:
PREMISES ADDRESS
104 - 16793 60th Ave
Surrey, BC V3S 1S8		INSPECTION DATE
January 10, 2018		TIME SPENT
0.75 hours
OPERATOR (Person in Charge)
Diana Brum-Botelho		NEXT INSPECTION DATE
6 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided		ENFORCEMENT
Require Corrections
Comply
In Use
Food Safety Training [s. 10]
Yes
Food Safety Plan [s. 23]
Yes
Yes
Sanitation Plan [s. 24]
Yes
Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 3
Critical Hazards: There are no critical hazards.
Non-Critical Hazards: Total Number: 1
209 - Food not protected from contamination [s. 12(a)]
Observation (CORRECTED DURING INSPECTION): Tray of cookies (red velvet cookies) is openly displayed without any protection/cover/barrier. This can be dangerous if customers touch the food, sneeze on it, etc.
Corrective Action(s): Operator moved cookies to lower level behind a sneeze guard barrier. Ensure that foods are always protected from contamination as customers may accidentally touch food/sneeze, etc and contaminate food if it is not protected.
Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered
Comments

Handsink is equipped with liquid soap and hot/cold running water, and paper towels (paper towel dispenser has been installed now-- good)
-All temperatures of cold holding equipment was satisfactory:
-Display cooler at 3.2 deg C
-Domestic cooler (lower half): 2.9 deg C
-Commercial upright cooler: 3 deg C
-Domestic freezer (upper half): -21 deg C
-Chest freezer : -24 deg C
-Large Upright freezer: -19 deg C
-Foods in coolers and freezers are covered
-Thermometers present in all coolers/freezers
**Ensure not to overstuff your coolers and freezers as this will obstruct cold air flow and allow bacteria to grow on your foods
-Bleach sanitizer in spray bottle at 100 ppm chlorine residual
-No signs of pests
-high temperature dishwasher achieved 73.4 deg C on rinse cycle at dish level (minimum 71 deg C required)
-FoodSafe certified staff member was present on site and was able to produce verification of FoodSafe certification (ensure to keep copies of FoodSafe certificate on site as verification)

Thank you